Name: Che chili cornbread casserole Recipe
Prep time: 10 min
Cook time: 38 min
Total time: 48 min
Cuisine: American
Ingredients: Cooking spray; 1 pound lean ground beef; 1 small yellow onion, diced (1 cup); 1 small bell pepper, any color, diced (1 cup); 1 small jalapeno, diced (seeds and membranes removed for less heat); Additional 2 tablespoons sliced jalapeno for topping, optional; 3-4 garlic cloves, minced (1 ½ tablespoons); 1 tablespoon + 1 teaspoon chili powder; 2 teaspoons ground cumin; 1 ½ teaspoons dried oregano; ¾ teaspoon fine salt; ¼ teaspoon black pepper; 1 (15-ounce) can tomato sauce; 1 (14-ounce) can diced fire-roasted tomatoes; 1 (15-ounce) can pinto beans or black beans, drained and rinsed; 3 tablespoons tomato paste; 1 cup frozen corn; ¾ cup yellow cornmeal; ¾ cup all-purpose flour (use 1:1 gluten-free baking flour blend, if needed); 2 tablespoons brown sugar; ½ teaspoon baking powder; ¼ teaspoon baking soda; ¼ teaspoon fine salt; ½ cup milk of choice (2% recommended); 1 large egg; 2 tablespoons avocado oil; ½ teaspoon white vinegar; ¾ cup shredded sharp cheddar cheese; Sour cream; Fresh cilantro

There’s something wonderfully cozy about a warm, savory dish like this Che chili cornbread casserole Recipe. It marries spicy, meaty chili with a tender, sweet cornbread topping — a combination that's both comforting and exciting for your taste buds. It’s the kind of recipe that feels like a hug on a plate.

A white pan filled with a thick dark red sauce that has visible small pieces of vegetables and beans, topped with seven uneven round patties covered in melted bright yellow cheese, each patty garnished with a few slices of green jalapeno and scattered green cilantro leaves. A silver spoon rests on the right side inside the pan. Around the pan, there is a small white bowl with light green diced avocado, a clear glass bowl of white sour cream with a spoon, lime wedges on a white marbled surface, a striped black and white cloth, and some cilantro sprigs. The photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Che chili cornbread casserole Recipe
Top Tip
How to Serve Che chili cornbread casserole Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Che chili cornbread casserole Recipe

Why You'll Love This Recipe

Honestly, this chili cornbread casserole has become a staple in my kitchen whenever I want something hearty but fuss-free. What’s not to love when you get a rich, savory chili base with just the right kick, topped off by a fluffy cornbread baked right on top? It’s one pan, so cleanup is a breeze, and every bite feels satisfying.

One-Dish Convenience: You cook everything in a single skillet, so no juggling pans or extra dishes later.
Veggie-Packed Goodness: The chili has onions, bell peppers, jalapeños, and corn that add texture and flavor while keeping it hearty.
Perfect Balance of Flavors: The spice from the chili and jalapeños pairs beautifully with the sweet, tender cornbread topping.
Kid- and Crowd-Friendly: It’s great for weeknight dinners or weekend gatherings because it pleases almost everyone.

Ingredients & Why They Work

Each ingredient in this recipe has a purpose that enhances both texture and flavor. The lean ground beef gives body, the fire-roasted tomatoes add a smoky sweetness, and the cornbread topping brings that classic Southern flair. Here's a bit about why I love each element and what to look for when shopping.

Flat lay of fresh whole yellow onion, single small red bell pepper, one green jalapeño pepper, three garlic cloves with papery skins, raw lean ground beef mound, small white ceramic bowl with bright red tomato sauce, small white ceramic bowl with diced fire-roasted tomatoes, small white ceramic bowl containing rinsed pinto beans, small white ceramic bowl of bright yellow corn kernels, small white ceramic bowl of fine yellow cornmeal, small white ceramic bowl of all-purpose flour, small white ceramic bowl of brown sugar, small white ceramic bowl with white baking powder, small white ceramic bowl with baking soda, small white ceramic bowl of whole white milk, single whole uncracked large egg with clean shell, small white ceramic bowl of golden avocado oil, small white ceramic bowl of white vinegar, small white ceramic bowl filled with shredded sharp cheddar cheese, a small bunch of fresh green cilantro sprigs, half of a ripe green avocado with flesh visible, two lime wedges with bright green skin and juicy interior, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Ground Beef: I pick lean beef to keep it hearty without excess grease that can weigh down the casserole.
Yellow Onion: Adds subtle sweetness and depth when it softens in the pan.
Bell Pepper: Offers a fresh crunch and colorful pop; red or green works well.
Jalapeño: Controls the heat and brightness — removing seeds keeps it mild enough for most palates.
Garlic: Essential for warmth and complexity in the chili base.
Chili Powder & Spices: A blend of chili powder, cumin, and oregano gives that authentic chili flavor.
Tomato Sauce & Fire-Roasted Tomatoes: Bring moisture, acidity, and smoky flavor contrast.
Beans: Pinto or black beans add fiber and keep the chili filling.
Tomato Paste: Concentrates tomato flavor and thickens the chili.
Frozen Corn: Adds sweet bursts and a nice texture contrast against the cornbread.
Cornmeal & Flour: The base for the cornbread topping; for gluten-free, swap in your favorite blend of equal parts.
Brown Sugar: Just a hint to balance the chili’s acidity in the cornbread batter.
Baking Powder & Baking Soda: Help the cornbread rise fluffy and light.
Milk & Egg: Keep the cornbread moist and tender.
Avocado Oil: Adds healthy fats and richness without overpowering flavors.
White Vinegar: A little acidity that reacts with the leaveners for a better crumb.
Sharp Cheddar Cheese: Melts on top for gooey, savory goodness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This Che chili cornbread casserole Recipe is already versatile, but I love tweaking it depending on what I have or want mood-wise. You can tone down the spice, make it vegetarian, or jazz it up with extra toppings — it’s all about what makes you happy in the kitchen!

Vegetarian Version: I’ve swapped beef for chopped mushrooms and extra beans before — it soaks up the spices beautifully and keeps it hearty.
Less Heat: Leaving out the jalapeños altogether keeps this mild, perfect for little ones or spice-averse guests.
Extra Cheese Love: Sometimes I mix cheddar with pepper jack for a little creamy kick.
Spice it Up: If you like it hotter, add some smoked chipotle powder or keep more jalapeño seeds for heat!

Step-by-Step: How I Make Che chili cornbread casserole Recipe

A close-up shows a white pot filled with a thick red stew containing brown beans, small corn pieces, and chunks of tomato, creating a colorful and textured base layer. On top of the stew, there are three even dollops of pale yellow batter being gently placed with a spoon, the batter looking soft and creamy, sitting above the stew. In the background, a clear glass bowl with more of the same batter is slightly out of focus, placed on a white marbled surface. A woman's hand holding the spoon is visible, carefully dropping the batter dollop into the stew. photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté the Beef and Veggies

First, I heat up my oven-proof skillet over medium-high and spray it with a light mist of cooking spray to keep things from sticking. Adding the lean ground beef, diced onion, bell pepper, jalapeño, and minced garlic all at once helps the flavors meld as they cook. Stir often and break up the meat with your spatula so it cooks evenly — you’ll want the veggies softened and beef nicely browned around 8-9 minutes.

Step 2: Spice It Up and Simmer

Next, toss in your chili powder, cumin, oregano, salt, and pepper. Stir everything together so all those spices get evenly spread throughout the mixture — this step is where the real depth happens. Then add your tomato sauce, fire-roasted tomatoes, beans, tomato paste, and frozen corn. Bring it almost to a boil, then lower the heat, cover, and let it simmer gently for about 8 minutes. Take off the lid and let it cook uncovered 4 more minutes to thicken.

Step 3: Mix and Drop the Cornbread Batter

While the chili simmers, whisk together the dry ingredients for your cornbread topping in a bowl — flour, cornmeal, sugar, baking powder, soda, and salt. Add milk, egg, oil, and vinegar just until smooth (don’t overmix or the cornbread might get tough). Then drop spoonfuls of the batter in mounds on top of the chili in your skillet. If you’re a fan, top each mound with a slice of jalapeño for extra flair.

Step 4: Bake, Cheese, and Rest

Bake the casserole for 10 minutes, then pull it out to sprinkle the shredded cheddar cheese evenly on top. Pop it back in for 6-8 minutes or until a toothpick inserted in the cornbread comes out clean. Let the whole skillet rest 10 minutes — this helps the flavors settle and the cornbread to finish cooking perfectly before serving.

Top Tip

From my experience, balancing the texture is key. The chili should be thick enough to hold the cornbread mounds without them sinking. Also, make sure the skillet you use can go into the oven, so you don’t have to transfer it to another dish.

Use an Oven-Safe Skillet: I always recommend a cast iron or heavy stainless steel pan that can go straight from stove to oven for even cooking and easier cleanup.
Don’t Overmix the Cornbread Batter: Stir just until combined — overworking it can make the topping dense.
Simmer with Lid On, then Off: This two-step simmering thickens the chili and intensifies flavors.
Rest Before Serving: Letting it stand helps the casserole set — the cornbread bakes through evenly and the chili thickens up beautifully.

How to Serve Che chili cornbread casserole Recipe

chili cornbread casserole - Serving Suggestion

Garnishes

I like to finish off this casserole with a dollop of cool, creamy sour cream — it balances the spices so nicely. Fresh cilantro adds a bright herbal note, diced avocado brings creaminess, and a squeeze of lime wakes up the flavors. Plus, a few extra jalapeño slices on top work if you want a little more heat. These garnishes turn it from a simple dinner to something a bit special.

Side Dishes

I often serve this chili cornbread casserole with a crisp green salad dressed lightly with lime vinaigrette for something fresh. Roasted vegetables or steamed green beans are great too — you want something light to cut through the rich flavors. If you’re feeling indulgent, some tortilla chips alongside for scooping work perfectly as well.

Creative Ways to Present

For parties or potlucks, I’ve made individual servings by baking the chili in small ramekins topped with cornbread. It’s cute, portion-controlled, and feels a bit fancy! You could also use colorful bell peppers hollowed out as edible bowls for a fun twist your guests will love.

Make Ahead and Storage

Storing Leftovers

I usually transfer leftovers to airtight containers and store them in the fridge for up to 3 days. The flavors even deepen overnight, but keep the cornbread topping covered tightly to avoid drying out.

Freezing

Freezing this casserole works well if you want to make it ahead. Freeze it before baking or after it’s cooled post-bake (without garnishes). Wrap tightly and thaw in the fridge overnight. I recommend baking or reheating it thoroughly to restore the cornbread’s texture.

Reheating

Reheat leftovers in a 350°F oven covered with foil to keep the cornbread moist, about 15-20 minutes until warmed through. I avoid microwaving since it can make the cornbread rubbery. Adding extra shredded cheese before reheating is a nice bonus touch.

Frequently Asked Questions:

Can I make the Che chili cornbread casserole Recipe vegetarian?

Absolutely! Substitute the ground beef with a mixture of diced mushrooms and extra beans or lentils for a satisfying plant-based version. The spices and tomato base still shine.

How spicy is this casserole and can I adjust it?

The heat level is moderate thanks to the jalapeño and chili powder, but it’s easy to adjust. Remove the jalapeño seeds to reduce heat or omit them for a very mild dish. Add more if you like it spicy!

What type of pan works best for making this recipe?

I recommend using a 3.5 to 4-quart oven-proof skillet, like cast iron or stainless steel, so you can go stove to oven seamlessly. Avoid non-oven-safe pans to prevent warping or damage.

Can I prepare this casserole ahead of time?

Yes! You can assemble it a day ahead and refrigerate before baking. Just be sure to bake it fully before serving. Leftovers also freeze well baked or unbaked, making it a great make-ahead meal.

Final Thoughts

This Che chili cornbread casserole Recipe is one of those kitchen treasures I keep coming back to because it’s truly comfort food at its finest. It’s tasty, satisfying, and really approachable to make, even on a busy weeknight. I hope you find as much joy in making and sharing it as I do — it’s the kind of meal that brings people together around the table and warms you from the inside out.